Aimed at agrifood processors, exporters and farmers, this course introduces participants to the importance of standards and quality systems for the agrifood sector, with a particular focus on three products: pulses, spices and sunflower oil. It highlights the Hazard Analysis and Critical Control Points (HACCP) approach to food safety and outlines its certification process for participants, emphasizing HACCP's relation to other food safety system requirements. Finally, the course provides participants with a Self-Assessment Checklist to assess their overall compliance with the General Principles of Food Hygiene, the first step to concretely obtaining certification. 

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After completing this course, participants will be able to:

• Argue for the importance of meeting standards, understanding that there are consequences and challenges to achieving this;
  
• Identify the differences between standards for a specific market, and make decisions regarding which market to access; and
  
• Create an action plan to prepare an enterprise to demonstrate compliance and comply with its chosen standard.

Participants who meet the course requirements will receive a Certificate of Completion issued in electronic format.